超级松软拉丝的花式手撕餐包/面包，面包组织细如银丝像绵花般缜密。纯手工揉面，采用水合法来减轻手工揉面的强度。这些小技巧在手工揉面时更容易把面团揉至光滑有弹性。这款面包不仅保湿效果好，而且造型可爱，烤好的面包具有丰富的层次感。每一块面包都能掰出一丝一丝的漂亮面包组织，吃起来筋道Q弹，柔软湿润。

The super soft fancy rolls/buns is made of Pâte Fermentée. The bread structure is as fine as silver silk and light as feather. Kneading by hand, using hydration method to reduce the intensity of kneading. This bread not only has good moisturizing effect, but also has a lovely shape. The baked bread has a rich layering. Every piece of bread can break out a trace of beautiful bread tissue, which is chewy, soft and moist.

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我用的烤盘/The pan I am using: https://amzn.to/3kwUAdh

烤盒尺寸/Pan size: 8x8"
9个小面包卷/9 buns/rolls
🍞主面团 Final Dough：
高筋面粉 Bread Flour 345g
老面 Pate Fermentee 70g
酵母 Instant Yeast 3g
盐 Salt 3.5g
糖 Sugar 35g
奶粉Milk Powder 10g
鸡蛋Egg 50g(带壳约with shelled about 56g）
牛奶Milk 70g
水 Water 115g
无盐黄油Unsalted Butter 28g （软化的黄油温度在19C-23Ｃ，65F-75F）

🍞法国老面材料Pâte Fermentée Ingredients:
高筋面粉Bread Flour 50g
水Water 33g
即溶酵母Instant Yeast 0.28g (1/8tsp)
盐Salt 1g

🍞装饰Egg Wash:
鸡蛋Whole egg 1
牛奶Milk 1 tbsp(汤勺）

🍞预热烤箱至375°F / 190°C ，把面包放在中下层烤18-20分钟至表面金黄色
Preheat the oven to 375°F / 190°C, put the bread in the middle and lower rack and bake for 18-20 minutes until the surface is golden brown

💕小帖士Tips:
*在面包烤至约15分钟左右时，如果面包表面已经金黄色了，为了避免面包表面烤焦，可以盖上锡纸再继续烤至面包内部完全烤熟透。
*Check color after baked for about 15 minutes. You can cover it with tin foil if the color is already golden brown.

#花式手撕面包 #手工揉面 #DinnerRolls #HandKneadTechnique #拉丝面包

Music used
Something New - by Jonny Easton
Link: https://youtu.be/DY80mfcc_Xo
Check out his channel
Link: https://www.youtube.com/jonnyeaston